Kala channa masala sundal recipe,kondakadalai masala sundal recipe
Kala channa masala sundal recipe is a healthy,spicy vegan snack with black chickpeas.Navaratri special sundal recipe
Servings: 4
Calories: 290kcal
Ingredients
- 1 cup black chickpeas
- 1 teaspoon mustard
- 1 teaspoon urad dal
- 1 teaspoon channa dal
- 1/4 teaspoon asafoetida
- 10-12 curry leaves
- 2-3 green chillies
- salt
- oil
- To fry and grind
- 2 teaspoons channa dal
- 1 1/2 teaspoons coriander seeds
- 3 dried red chillies or 2 teaspoons chilli flakes
Instructions
- Heat 1 teaspoon oil in a kadai and fry channa dal,coriander seeds,dried red chillies or chilli flakes until fragrant.Cool and grind to a coarse fine powder.
- Soak black chickpeas for 6-8 hours/overnight.Drain and pressure cook with little salt for 6-8 whistles. Once cooked drain the water and set aside.
- Heat 2 teaspoons oil in a kadai and temper with mustard,urad,channa dal,curry leaves,green chillies and asafoetida.
- Add the cooked black chickpeas and mix well. Adjust salt and mix well.
- Add the spice powder and mix well.Saute for 3-5 minutes.
- Add the grated coconut,mix well and remove from flame.Serve hot.
Notes
1.Black chickpeas take more time to cook,so soak and pressure cook for more time than you would for white chickpeas.
2.You can try the same recipe with white chickpeas too.
3.If you have remaining spice powder,you can use it in any sundal or stir fry too
2.You can try the same recipe with white chickpeas too.
3.If you have remaining spice powder,you can use it in any sundal or stir fry too
Nutrition
Calories: 290kcal